No video :(

Which is best? Homemade rotisserie vs spatchcock chicken comparison on the Kamado Joe & JoeTisserie

Подписаться 142 тыс.

Просмотров 72 тыс.

50% 1

Think rotisserie is the best? Perhaps that spatchcocked chicken is the champion? Who will win this timeless debate? Watch to the end to find out.
There is only one way to know for sure and that's to cook two birds, side by side on the same day, on the same grill with the same charcoal to remove all the other variables. In this video I prepare a Kamado Joe Classic 3 to cook low & slow indirect using the charcoal basket (half full), divide & conquer rack with a single diffuser plate along with the JoeTisserie accessory at about ~320 degrees for 90min. The spatchcocked chicken was prepared on a Kamado Joe Classic III which was setup for hot and fast grilling using the SloRoller hyperbolic insert at ~425 degrees for 45min.
👉🏼 Did this video help you? Sharing this video with friends, groups, social media etc. helps others find me and is greatly appreciated! 🙏
----------------------------
Resources to Help Make BETTER Barbecue
----------------------------
Take control of your Kamado Joe with My Vent Setting Guide
► Vent placements for popular grilling & smoking temperatures (Daisy wheel, Kontrol Tower & SmokeWare chimney cap settings all included for Jr. & Series 1, 2 ,3 Classic / Big Joe)
► Best practices for setting up your Kamado Joe for hassle free fire management
► Solutions for common issues & Frequently asked questions
👉🏼 www.smokingdadbbq.com/shop
Unlock the FULL potential of your Kamado Joe with my Double Indirect Setup E-Book
✅ Fix dry / overcooked bottoms on long cooks like Brisket, Ribs & Pulled Pork
✅ Improve smoke quality (No more bad smoke/creosote)
✅ Recommended setup for best results on Jr & Series 1, 2 ,3 Classic / Big Joe)
👉🏼 jo.my/doubleindirect
Not all smoke is created equal! Unleash Optimum Smoke Performance in your Kamado grill
► Should you soak your wood? Kiln dried or Naturally Seasoned?
► When & Where to add smoking wood for the best result
► Wood pairing guide
👉🏼 jo.my/woodsmokeguide
FREE resources on www.smokingdadbbq.com
► Written Recipes / Ingredients
► Food temperature quick reference guide (FREE with newsletter signup)
► Quarterly News Letter with insider tips, giveaways etc.
----------------------------
💰💰💰 Gear Discounts💰💰💰
----------------------------
🌡MEATER wireless probes - t.jo.my/meater
🖥 Meater VS Competition - • Meater Dethroned? The ...
🗑️ KickAsh Basket & Can - jo.my/kickashbasket
💰 Use discount code “SDBBQ” to get 5% off any order site wide!
🖥 Jump to 03:51 in my gift guide - • Top 10 Grill Accessori...
🔥 GrillGun and Su-V Gun from GrillBlazer - t.jo.my/grillblazer
💰 Use discount code “SDBBQ” to get 10% off any order site wide!
🖥 Speed test VS fire starters - • Light a charcoal grill...
🥩ChefsTemp instant meat probe - jo.my/chefstemp
💰 Use discount code “SDBBQ” to get 30% off any order site wide!
🖥 Review VS Competition - • The BEST Digital Therm...
🪵 Smoke North offset smokers - t.jo.my/offset
💰 No coupon needed! Just use this link for 25% off all accessories & pit upgrades!
🖥 Why I’ve switched to the Echo - • This Reverse Flow Smok...
🧂 Pepper Cannon (8-60 mesh 10x more per grind) - t.jo.my/pepper
💰 Use discount code “SDBBQ10” to get 10% off any order site wide!
🖥 Homemade rubs - • Are expensive BBQ Rubs...
🕳️ Smokeware drip pans & chimney caps - t.jo.my/smokeware
💰 Use discount code “SDBBQ” to get 10% off any order site wide!
🪨 Fogo Charcoal & BBQ accessories (Free shipping orders over $100) - t.jo.my/fogocharcoal
----------------------------
Gear I’ve used in videos without a discount
----------------------------
💨 FireBoard Drive - jo.my/fireboard
🔪 Tumblr rolling knife sharpener - jo.my/rollsharp
🍕 La Piazza ovens - t.jo.my/pizzaoven
🖐🏿 Nitrile prep gloves - t.jo.my/nitrilegloves
🔪 Dalstrong Knives - t.jo.my/dalstrong
*Some of these links are affiliate links. If you use them, I'll receive a commission and it will help me make more content like this for my channel.
Subscribe 👉🏼 jo.my/subscribe2sdbbq
Join as a channel member 👉🏼 jo.my/memberperks
Rub recipes & DIY table plans shared free on www.smokingdadbbq.com
Did I help make grilling easier for you? Send a “Super Thanks ❤️“ They’re appreciated 🙏
#SMOKINGDADBBQ #Kamadojoe #chicken

Опубликовано:

1 апр 2020

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 245

@krystlejade9126 4 месяца назад

Your youngest daughter's face while trying chicken #1 made me LOL. You can certainly count on a child's honesty. My daughter doesn't hide her opinion on anything.

@SmokingDadBBQ 4 месяца назад

lol kids are the best

@bruscifer 2 года назад

Well, the judges helped me decide how to cook my chickens today. Thanks, ladies!

@SmokingDadBBQ 2 года назад

cheers

@jcksnjy 2 года назад

Hey James, did my first cook tonight on my new KJ Classic III. Thanks to your great video’s it was the best chicken I’ve ever had. I started the grill about an hour early to get the temperature right. I will need a lot more practice but I finally got to 325’. I knew what to do thanks to you! I couldn’t be more pleased.

@SmokingDadBBQ 2 года назад

love hearing this, congrats

@stevenscott2190 Год назад

I followed your instructions on making a spatchcock turkey for thanksgiving this year. It came out awesome. Watching your videos helped me learn the kamado quickly.

@SmokingDadBBQ Год назад

Thanks

@beers-jackofbbq 4 года назад

The both looked great James! I was surprised, but I am sure they were both great! Love watching just to see your fire management for the cooks. Stay safe! Kids looked like they had a good time!

@SmokingDadBBQ 4 года назад

Beers-Jack of BBQ ah thanks buddy much appreciated

@bladediver 4 года назад

James, you’re videos are amazing. I love that you’ve fully embraced dadism and you’re a hell of a cook! You’re videos are entertaining, informative and well produced and your home and family are beautiful. Cheers from Texas and keep up the fantastic work!

@SmokingDadBBQ 4 года назад

Thank you so much

@mcorsentino Год назад

Love your videos James! As a brand new Kamado Joe Big Joe owner your guidance is invaluable. Thanks!!

@SmokingDadBBQ Год назад

Glad to help! Cheers Michael

@daveychainsaw961 Год назад

That’s a satisfying result as someone who does spatchcock all the time and wondered about getting the rotisserie. I get my best result from using the deflector plates and cooking skin side down for 30 minutes then flipping the bird skin side up. I think the heat from the deflectors plates really helps crisp the skin. Great video and your kids were hilarious!

@GrantHendrick 2 года назад

Really fun video. Very helpful to see the difference in prep and results. Please tell the two pros great job!

@SmokingDadBBQ 2 года назад

thanks

@erokbrewmeister9231 3 года назад

I have watched a million chicken videos and none came out with a better colored bird than your vid. Chicken Boss Master Level 100 achieved. Cheers !

@SmokingDadBBQ 3 года назад

hahah Wow, thanks!

@ibrahimnaci6774 4 года назад

Amazing will definitely try the Spatchcock. Keep up the excellent work big fan of your channel.

@SmokingDadBBQ 4 года назад

Awesome! Thank you!

@kappatvating 4 года назад

Great video and beautiful family. Thanks Zoey and Hannah.

@SmokingDadBBQ 4 года назад

Steven Coffee haha thanks Steven

@jeffrey8859 4 года назад

Great to see this comparison, in the past I have done my chicken always spatchcocked. Recently I have purchased an JoeTisserie and like the results way better. Instead of low&slow I would recommend an higher temperature for the JoeTisserie one. I start around 170 degrees Celsius and let it come up to 200/210 (Celsius) when nearly finished. This has also an crispy skin as result.

@SmokingDadBBQ 4 года назад

Thanks Jeffery, that's about the exact temp I was using in the video (in F)

@jeffrey8859 4 года назад

@@SmokingDadBBQ one more thing to mention, I use the charcoal divider when cooking chicken on the rotisserie. The charcoal is banked to the back and I don't use the plate setter. In nearly one hour (ofcourse depending on weight / around 1.3 kg) the chicken is cooked

@triplet7861 4 года назад

Man does that look good :3 Thanks for posting - TinyTrainTrack

@SmokingDadBBQ 4 года назад

Glad you like it!

@ComparisonCooking 4 года назад

Very interesting, would have thought rotisserie would have stood a better chance, great reviewers👍 really good production!

@SmokingDadBBQ 4 года назад

Comparison Cooking thanks so much Johnny. Have a great day

@lynelle1 2 года назад

Great video, I have been thinking of removing my rotisserie off of my grill to modify it on my smoker but now I know it isn’t necessary. You just saved me some time and $.

@SmokingDadBBQ 2 года назад

i will say with more time and practice a few years on since doing this... the rotisserie has taken the lead

@lynelle1 2 года назад

@@SmokingDadBBQ oh man, now I may have to consider doing it. Which is juicier?

@strujar7930 4 года назад

This is an excellent test and I have found the exact same results. Nothing beats a spatchcock chicken. If you can get your hands on a Capon and spatchcock it, it’s even better than a chicken IMHO. Aurora meats is Mississauga has them and I do them on my KJ III all the time. Great video.

@SmokingDadBBQ 4 года назад

Thanks for the tip, will look for that around here and if not mississauga isn't that far

@bbulliard 2 года назад

Great video. Interesting comparison from very qualified judges.

@SmokingDadBBQ 2 года назад

haha thanks

@geezer2tech154 3 года назад

I cooked an air cooled Bell & Evans pre-spatchcocked chicken for my first foray into ceramic cooking on the KJ Junior using your method. I barely put enough lump charcoal in to the Kick-ash basket and used up about 90% of the coals. My temps fluctuated between about 350-500F. I was unable to dry brine the chicken as I received the chicken and the KJ Junior on the same day. I used your basic rub (minus the celery seed which I did not have) plus salt and some added red pepper flakes. In spite of all that, I managed to cook a delicious chicken! Tonight it's grilled lambchops!

@SmokingDadBBQ 3 года назад

sounds like a fun learning and great first cook

@thegalleryBBQ 4 года назад

Nice.... Great show. Enjoy and stay safe.

@SmokingDadBBQ 4 года назад

Thanks so much, greatly appreciated

@jbpowell95 3 года назад

Wow, I didn't expect that result. I thought the rotisserie would win. Best taste test I've ever seen.

@SmokingDadBBQ 3 года назад

Glad you liked it! thanks

@wallyj2000 2 года назад

Hi, thanks for all your time and effort and all your videos very very helpful. Always wanted to do you know which is better, myself glad you could show us who won. Also you have such a beautiful family 2 beautiful daughters God bless you and all your family and may God keep you safe always and forever

@SmokingDadBBQ 2 года назад

thanks so much Walter

@wallyj2000 2 года назад

@@SmokingDadBBQ You are very welcome

@drjdchan 4 года назад

Great video! Cute to get your kids involved. You should make it a blind tasting though

@SmokingDadBBQ 4 года назад

Jon Chan sounds like a good idea. Thanks Jon

@purleybaker 2 года назад

Great video. The critics were fun and you are a great dad.

@SmokingDadBBQ 2 года назад

Glad you enjoyed it!

@thegalleryBBQ 4 года назад

Good stuff James and Ill take the spatchcocked... Now ill watch:)...

@SmokingDadBBQ 4 года назад

Missed this... thanks brother

@martyleeth9725 4 года назад

Thanks James for the excellent video. I have a BJII and the Joetisserie. I have grilled birds using both the spatchcock and rotisserie techniques, and I agree completely with your results. While I don’t have the SlowRoller, I used the deflector plates on my BJII and your spatchcock directions. I cooked at 400 over indirect to simulate the SlowRoller technique. The spatchcock method was the most tender bird I’ve ever eaten. Also, at your suggestion on the wings video, I recently purchased the grill extender and was wondering if I used it with the spatchcock method to get the bird higher in the dome, how would that affect the skin? I notice the SlowRoller system has the grate higher than what is found on the original and II series. Thoughts? Thanks again for the outstanding videos.

@SmokingDadBBQ 4 года назад

Thanks so much Marty, glad to hear you had the same great results. Yes the grid extender helps spatchcock birds get crispy skin ... I give it a thumbs up

@philiplauzon1743 3 года назад

Beautiful family - lovely judges 😎👍 great job young ladies

@SmokingDadBBQ 3 года назад

thanks

@jornreimerdes8438 4 года назад

Thanks again. Great comparison. I am curious what the couple of reasons are which you mentioned in regards to the rotisserie chicken. Both look really delicious. Just from the looks I am on the side of your kids. I was astonished that they found the spatchcock more moist. My concern watching was, that the spatchcock might be a bit dry or at least dryer than the rotisserie one. Big 👍 - btw yesterday i fired up my joe for the first time. Thanks to your insight it was a realy relaxing first try.

@SmokingDadBBQ 4 года назад

Jörn Reimerdes so glad you had a great time firing it up. Ya not dry at all

@TheSillyKitchenwithSylvia 4 года назад

Those critics are so tough! Lol !! I've never heard of spatchcock chicken but now I was a taste test for myself!

@SmokingDadBBQ 4 года назад

The Silly Kitchen with Sylvia they keep me honest lol. They really are good at discerning chicken 😂. You can do this in the oven with great results

@PicklesBBQandCooking 4 года назад

Interesting comparison, on the plus side neither is bad. I can see where the spatchcock gets more exposure to the heat and coals and that skin definitely looked nicer. I’m slightly surprised it’s moister, I wouldn’t figure that as much. Taste testers told it all.

@SmokingDadBBQ 4 года назад

Pickles BBQ lol yes the taste testers gave a clear verdict in this one

@wls200 2 года назад

Tried my first rotisserie bird with very mixed results. Learned early on that the Classic II has a limit on the rotisserie food diameter. My 8 lb chicken could not rotate while the deflector was in place on the lower position. Had to cook without a deflector which caused burning of the skin relatively quick. I ended up pulling the rotisserie and finishing the cook on the grills with the deflectors in place. Another day of lessons in Kamado cooking!

@SmokingDadBBQ 2 года назад

i do benefit from 4" more height in the series 3.... but same idea, bank the coals all the way to the back, don't let them get too high. cook the bird at 300-350 to prevent burning the outside and having a raw inside. crank the heat dome open so you can monitor at the end to crisp up the skin. my first few rotisserie birds did the same, since this video... its now our hands down favourite

@Rickysfoods 4 года назад

Awesome video james i love me some chicken!

@SmokingDadBBQ 4 года назад

Rickysfoods hey thanks brother

@Inkd_watkins 3 года назад

I grill chicken directly over hot coals in my classic on the second rack. With 1 chunk of pecan wood along w/ the lump. Your style of cook is more roasting. I would have to try that. Always good to try something different. Kamado on !!

@SmokingDadBBQ 3 года назад

Let me know what you think

@Braaiman 3 года назад

Direct grilled chicken is outstanding and a great skill set required to do it right.

@jeffrey8859 4 года назад

Great to see this comparison video's, keep up the good work. Wonder what the difference is compared to regular KJ classic 2 (platesetter) instead of the sloroller used in KJ Classic 3 and JoeTisserie

@SmokingDadBBQ 4 года назад

Thanks Jeffrey.... good idea, will make it happen

@gregjackson7591 4 года назад

Yes would be great to see the the spatchcock chicken cooked without the slow roller and see the results

@Adam-kl8hy 2 года назад

Hi James, loving the videos. I have actually just bought a KJC3 after 2 years of saving. After seeing the 'first 5 cooks' video, have decided to do the spatchcock as my first cook. Chicken is currently dry brining in the fridge for tomorrow. I couldnt see your home made rub mix in the discription that you mentioned. Is there any chance you could share please? Would really like my first cook to be a success. Cheers

@SmokingDadBBQ 2 года назад

thank-you, cheers

@davebirch8383 4 года назад

Just watched your video for the first time, it won't be my last time. Great information and I am in the market for done of these beauties. Quick question where did you get your Table from for the BBQ'S? Thanks Dave

@SmokingDadBBQ 4 года назад

Dave Birch thanks so much. I made it; I have a video showing the build early in my channel and can text you rough plans if you want dimensions

@lelanixon3248 11 месяцев назад

Hello! So glad I found your channel. I love the table your grills are on, could you tell me where you got it? Thanks Going to your tiny kamado video next.

@markschumacher7408 2 года назад

Thanks for the side-by-side comparison of spatchcock style and rotisserie style. I have a chicken and plan to spatchcock it. Never have done this before. Thanks for all your videos. I watch them often.

@SmokingDadBBQ 2 года назад

Hope you enjoy

@andrewbarlow7368 4 года назад

Awesome video James 👍. Where was the link for the rub?

@SmokingDadBBQ 4 года назад

Andrew Barlow oh shoot I totally forgot to write it out. Send me an email and I’ll flip the details your way

@coffeegeek54 3 года назад

James - another great video. Your girls area adorable and loved seeing their reactions to taste test. What's you take on chicken brand - organic or not? I notice you use Costco quite a bit and we have one close by. Temp on Spatchcock without SloRoller is same as you mentioned - 425° - 450°. Thank you.

@SmokingDadBBQ 3 года назад

if I don’t use Costco I use my butcher who also sells organic. I prefer air chilled first and organic second

@ajfreeze215 2 года назад

Great video James! I was trying to see your sheetings on the spatchcock chicken for your temp. Looks like 2 fingers for the bottom and wide open on the top with the lid closed??

@MrPanthers23 4 года назад

I love your channel. I have always wondered of it was worth it to buy a rotisserie attachment for my weber kettle 22". Already have a slow n sear 2.0.

@SmokingDadBBQ 4 года назад

MrPanthers23 thanks so much. I make a bad bbq support group as the answer to the “should I buy that extra bbq toy” is always yes 😂

@praetorxyn 4 года назад

@@SmokingDadBBQ As expected from the man with two of the same Kamado side by side because one's not enough 😁

@kurtkonrad1819 3 года назад

Hello James, I need some clarification: What exactly do you mean by "shut everything down?" I'm assuming you completely closed the bottom and top vent and let it drop down for a while before putting the slow roller in place. How low did the temperature go before adding the slow roller and opening it back up? Most of your cooks you use the same settings but for ones like these it seems that you've got your top vent dialed into a different setting. I'd appreciate a bit more detail in that regard.

@SmokingDadBBQ 3 года назад

good question. just put vents in the position you will cook with vs close entirely

@alzawalich9829 2 года назад

Your video is filled with great information. How do you clean the slo roller can you put a round pan on top using ceramic spacers thanks

@SmokingDadBBQ 2 года назад

thanks so much, i have learned an ounce of prevention is worth a mile of maintenance so i now use a drip pan every time i use the slow roller, then i crank the heat to 425f after the cook and wait until i get clean smoke to burn off anything it missed and then the roller is ready to go for next time without putting off any dirty white smoke

@alzawalich9829 2 года назад

@@SmokingDadBBQ you ever think of useing the ceramic blocks inch high to put your pan on to prevent burning fat. Also I used the slow roller the first time for a spatchcock chicken directly over slo roller and I found the legs and thighs cook way faster at 425. Thanks

@2005Pilot 3 года назад

Nice job!

@SmokingDadBBQ 3 года назад

Thanks for the visit

@amustudent4100268 3 года назад

Loved it

@SmokingDadBBQ 3 года назад

thanks

@christophercobb4758 Месяц назад

great video, now does this change your opinion the joetisserie? if not what do you think is best on the joetisserie? going to try spatchcock chicken now thanks for the great work!

@tommyroberts867 4 года назад

Great cook. Both birds looked yummy. What was the temp on the spatchcock chicken?

@SmokingDadBBQ 4 года назад

For cook temp? I normally go for 425-450f

@brickhithouse1 3 года назад

Another fantastic video! Can you put a hunk of smoking wood in the fire or will it not smoke and just ignite at 450º?

@SmokingDadBBQ 3 года назад

it will but that’s fine. you still get some smoke which for chicken is all you want as any more it will make the skin rubbery

@enyceofnyc 7 месяцев назад

Nice video! What’s the music? Dig it

@michaelanstey4137 3 года назад

Hey James, thanks for the video. For the rotisserie chicken, what internal temp do you target before you crank up the heat? And what temp do you crank the KJ to at the end?

@SmokingDadBBQ 3 года назад

if the dome is open I just let it fly to finish. the bird I want fully cooked inside before starting the skin. often I start around 155-160 as I will gain another 5-10 during the last stage

@michaelanstey4137 3 года назад

Thanks so much. Trying it tonight!

@kevinmckim7059 2 года назад

Hi James I think I found a way to keep the seal on the Kamado Joe while using the JoeTisserie, thus making it easier and more “normal” to control temperature. It’s pretty simple and it works! It’s a simple bungie cord I can’t seem to get a picture to you but if you send me an email address I’ll send you a picture Kevin from Jorsey

@sbasra5660 Год назад

Hi James, I’ve got a rotisserie and ended up with rubbery skin which brought me to this video! I realise now, I needed to crank the heat up at the end. I wanted to ask, at what point (internal temp of the chicken) did you increase the heat? And also temperature did you raise it to? I note you said you started the cook at 300F. Also, do you typically take the meat off before target temp due to it still cooking? Finally, lots of video out there say it’s safe to eat and cooking chicken lower that stated guidelines (74c) to get a juicer result. Is this something you have tried?

@amitmohla2112 3 года назад

James - I just want to let you know that only after watching your videos for months, I finally purchased KJ classic 2. I hope it is worth it. Getting it next week . I do have a question . Seems I should be able to run rotisserie and also put grill grates half side to put spatchcock chicken and cook together on my KJ. Trying to understand this since I don’t have the unit with me as of now. Thank you again for videos.

@SmokingDadBBQ 3 года назад

Congratulations on your new Joe, hope you love it as much as I love ours. You can't use the divide and conquer rack with the JoeTisserie but you can install the grates on the firebox for extra cooking. I am actually doing this in tomorrows video where i do some side dishes below picanha

@amitmohla2112 3 года назад

@@SmokingDadBBQ thank you so much for replying my message. I greatly appreciate it. Will be eagerly waiting to see your video on how you do it. Since I will have only one KJ, cooking space is limited for me. You may want to make a video for people on how to maximize the cooking space in KJ. People will surely like that. Thanks again

@YoungChunds 2 года назад

Is there any particular reason, in your experience, why using an indirect heat method on a higher temperature (375-400 Fahrenheit) wouldn’t work with a rotisserie? I see you still used a half heat deflector in the video, but what if you used both at higher temperature?

@TheSmokinElk 4 года назад

Nice one. Spatchcock is better still when cooked direct!

@SmokingDadBBQ 4 года назад

Thanks Dan, love it

@LazyEColorado 3 года назад

Do you rinse the chicken after dry brining? Do you use binder after brining to get seasoning to stick? Great video by the way!

@SmokingDadBBQ 3 года назад

great questions. for this just straight on the grid as they come out of the brine

@arthurford829 4 года назад

How do you set up the Joe to catch the dripping goodness from the Joetisserie bird? They could be basting some roasted potatoes...

@SmokingDadBBQ 4 года назад

now I want potatoes lol. I normally just let the drippings hit the charcoal which flavours the bird but if I was going to do this I would use the x accessory rack with a drip tray on it. might have to do that next time

@niallmccarthy8618 3 года назад

Hey James, love your videos. Currently looking a building a new KJ set-up in my back garden. I am curious why you have gone for the double classic joe set-up rather than getting a big joe?

@SmokingDadBBQ 3 года назад

I have since got a big joe and love it, it is my favorite

@PsYcHoFrEaKsUNITE 2 года назад

Hey James I just purchased a Joetisserie and want to do a chicken as a warmup. Is using a deflector on the fire side a necessity or is it ok to skip the deflector and just bank the coals?

@SmokingDadBBQ 2 года назад

i like to bank the coals and move them around to finish different parts of the skin although either works

@matsss777 4 года назад

fun, thanks!

@SmokingDadBBQ 4 года назад

Glad you enjoyed it!

@stuartcrabbe9854 4 года назад

Very interesting comparison. How would you describe the differences? Based on facial expressions it was a big win for spatchcocked. 🤔

@SmokingDadBBQ 4 года назад

Stuart Crabbe thanks so much. First we are comparing awesome to spectacular lol so neither is bad. The higher heat from the spatchcock had more charcoal flavour and the meat was juicer with that fire cooked flavour nicely soaked in all the way. So good

@SteveStratman49 3 года назад

Hey James, how long was the total time on the rotisserie chicken and what was the total time and temp for the main cook before you turned up the heat for the skin crisp?

@SmokingDadBBQ 3 года назад

I usually plan about 1hr 325-350 and then check temps. if we are nearly cooked I crank the heat. if we need more time I keep the dome closed until I am setting about 150 breast and 160 thigh until cranking the heat

@ryanrichardson1169 3 года назад

The look on Zoe’s face said it all about the rotisserie. The spatchcock had a deep smoke color to it. And James, we never like the taste of that I can’t believe it’s not butter spray when it gets heat it up. We use it all the time, but it just never turns out well hot. In our house, we call it ‘futter’ because it’s fake butter. Good stuff. I’m watching this, and seeing how you changed it up for the turkey rotisserie. It looks like you didn’t use the heat deflector not a better result.

@SmokingDadBBQ 3 года назад

ya I would have never guessed the turkey stood a chance after this experience but out of the blue it pulled out a win

@franceenelias-stein4585 3 года назад

I just got the classic III and want to try the spatchcock chicken. I can’t find the recipe for your spice coating. Please tell me your rub ingredients?

@SmokingDadBBQ 3 года назад

Basic rub all purpose • 1 Tbsp black pepper • 1/2 Tbsp smoked paprika • 1/2 Tbsp onion powder • 1/2 Tbsp garlic powder • 3/4 tsp celery seed • 1/2 tsp cayenne pepper (less if you're worried about the heat level) Recommended extras (add to base) • 1/2 Tbsp ancho chile pepper • 1/2 tsp dried mustard powder • 1/4 tsp dried oregano • 1/4 tsp dried ground thyme • 3/4 Tbsp light brown sugar, packed • 3/4 tsp chili powder • 3/4 tsp cumin

@David-hy7rn 4 года назад

What were the details of the rub? And did you put that chicken open overnight in the fridge with salt?

@SmokingDadBBQ 4 года назад

yes I salt brine overnight with sea salt. this is my rub Basic rub all purpose • 1 Tbsp black pepper • 1/2 Tbsp smoked paprika • 1/2 Tbsp onion powder • 1/2 Tbsp garlic powder • 3/4 tsp celery seed • 1/2 tsp cayenne pepper (less if you're worried about the heat level) Recommended extras (add to base) • 1/2 Tbsp ancho chile pepper • 1/2 tsp dried mustard powder • 1/4 tsp dried oregano • 1/4 tsp dried ground thyme • 3/4 Tbsp light brown sugar, packed • 3/4 tsp chili powder • 3/4 tsp cumin

@howardlee790 2 года назад

Have you tried a spatchcocked rotisserie chicken yet? I've seen them do that in another country before and it looked great because you get the crispy skin and the charred bits on the inside. I plan on trying it when it's nice outside as I like being outside when grilling.

@SmokingDadBBQ 2 года назад

hmm i will have to look into that

@michaelanstey4137 3 года назад

Hey James, how did you salt the chicken in advance?

@SmokingDadBBQ 3 года назад

with diamond kosher crystal salt uncovered in the fridge. overnight is great

@kennethmehl8014 3 года назад

James love the video. Did the spatchcock chicken on the slo roller. Chicken came out amazing. However, the paint on the plate is coming off on like a dime size scale. Also the plate no longer fits snug in the three prongs that hold it in place. Is this normal? Or is the slo roller ruined? I can't see how it is ruined the cook temp on my meater never exceeded 400° F. Please help. All comments are welcome. Again, the spatchcock on the slo roller was the best chicken I ever had!

@SmokingDadBBQ 3 года назад

I have found a drip tray is the best way to preserve the paint as drippings on the paint end up pulling some of the finish off. Its still fine to use, just doesn't look new anymore. If the plate deformed though, that sounds like a warranty question. Never seen that though

@kennethmehl8014 3 года назад

@@SmokingDadBBQ it is not the plate that has warped. It must be the ring directly under the plate with the 3 little prongs that hold it in place. When I first used it the plate fit snug in there. Now, after the 400° spatchcock cook the plate is no longer snug. It slides slightly. It still holds and can be used. I am slightly concerned of the paint coming off. Is it still food safe? Can u share the link for the kj classic drip tray for the slo roller? Who would I call for warranty info? Kj? Sorry for so many questions. Thanks for your time. And keep up the great cooks!

@kennethmehl8014 3 года назад

Oh, james my girlfriend requests that you stop using new gadgets on the kj because you are enabling me in my sickness. I have had my kj classic for less than 2 months and I have already purchased the slo roller, the jo tisserie, the dough jo, the ash basket, angry devil charcoal and the napoleon cage. LOL keep up the gadgetry!

@robertdewalt8711 4 года назад

I like using melted duck fat before putting rub on. On rotisserie I have done at 350 F doing direct having chicken rotate end over tail and I also use one to two chucks of pecan wood. You can using baking powder in rub to cause chemical reaction to crisp skin.

@SmokingDadBBQ 4 года назад

Robert Dewalt love duck fat as a binder ... should have used that

@robertdewalt8711 4 года назад

Smoking Dad BBQ . Another nice thing about using duck fat is the skin doesn’t split like it does when you use oil as binder.

@SmokingDadBBQ 4 года назад

Robert Dewalt I think I might need to redo this test lol

@mikesabey7663 4 года назад

Wow! i really am shocked at that, I cook a lot of spatchcock chicken and keep thinking i cant wait to get a JoeTisserie to get a bird on it, looks like a bird won't be my first cook when I get one lol

@SmokingDadBBQ 4 года назад

Thanks Mike. Its good chicken for sure, and I am sure for 90% of the population they might call it the best chicken they've ever had... but that approach on the spathcock takes the cake. A leg of lamb is much better on the JoeTisserie for example

@b0wseer 3 года назад

What would be the difference on the end result when you cook the spatchcock at 425 degrees vs many other recipies that says 300-350 degrees? Will it not be drier when cooked at a higer temp? :)

@SmokingDadBBQ 3 года назад

those recipes are often in the oven, or pellet grill for example which are very dry environments that don’t have the high moisture retention properties of a ceramic Kamado which not only keeps things moist and juicy at those temps but allows for crispy skin

@b0wseer 3 года назад

@@SmokingDadBBQ Okey, thank you! :)

@tonyurquhart7130 4 года назад

Really enjoy your vids. Please tell us your chicken rub recipe. Thanks

@SmokingDadBBQ 4 года назад

You got it... I have a couple that I rotate through but this one I salted the birds ahead of time with diamond kosher crystal salt and let them air dry in the fridge over night to dry brine. The rub has no more salt, its about 35% black pepper, 30% garlic, 10% onion, 20% smoked paprika and the rest is cyan

@tonyurquhart7130 4 года назад

Many thanks. I’m going to try this gir sure. Looks like a great blend.

@tonyurquhart7130 4 года назад

Meant to say “for” not “gir”.

@SmokingDadBBQ 4 года назад

Tony Urquhart awesome. Thanks for reminding me to add it to the description. I totally said I would do that in the video and forgot

@tobiask545 4 года назад

Which tripod do you use for your iphone camera and who operates the camera when zooming or is this possible with the Apple Watch?

@SmokingDadBBQ 4 года назад

Tobias K hi Tobias. My daughter spun the camera for the opening scene but everything else in my videos is just me and the tripod. I use an iPhone case from eBay that allows my phone to be secure in the tripod and I can zoom either with my watch or in iMovie afterwards which I prefer.

@tobiask545 4 года назад

Smoking Dad BBQ thx, good quality for just a phone camera. Does the sound come from the iphone as well or is it recorded with an external microphone? Maybe you can record a video „behind the scenes“ or „making off“. It would be really interesting. It is a pity that there is still no transmission of the fragrance. It would smell so delicious what you cook.

@SmokingDadBBQ 4 года назад

Tobias K yes I have a directional mic mounted as well to try and help the audio. Good idea about a behind the scenes

@bucketlist2016 4 года назад

I love this comparison and haven’t watched the whole thing yet but if you use the slo roller I assume it’ll be a very good smoked chicken but I don’t know if it can beat the direct fire from the rotisserie. But you didn’t put any smoke on either so I’m gonna assume the rotisserie wins.

@SmokingDadBBQ 4 года назад

ryanpatrick16 thanks so much buddy. I’m not going to spoil it lol 😂

@bucketlist2016 4 года назад

Smoking Dad BBQ and I’m wrong lol

@tomasgulas 2 года назад

Bought a chick today, working from home tomorow, so it will be a fun day tomorow with KJ jr.; can't wait for the dinner!!

@SmokingDadBBQ 2 года назад

fantastic, enjoy

@penny8007 3 года назад

Great video, James. Love your girls! What is the estimated total time for the spatchcock chicken at 425~450.

@SmokingDadBBQ 3 года назад

usually under 45min

@penny8007 3 года назад

@@SmokingDadBBQ Thanks much! I really appreciate that you take the time respond. You rock!

@maureengosselin3185 3 года назад

where did you buy the spray butter in Canada i can't find that brand for the spray only in the tubs ?

@SmokingDadBBQ 3 года назад

back when we could cross the boarder we went to target lol

@stevelabree497 3 года назад

@@SmokingDadBBQ Is that contraband?! 😂😂 Sorry, I couldn't resist.

@SmokingDadBBQ 3 года назад

@@stevelabree497 😂 and proud of it

@triplet7861 4 года назад

It's still a bit cold here to do a BBQ outside but I'm looking forward to it :3 - TinyTrainTrack

@SmokingDadBBQ 4 года назад

Thanks, hopefully warm soon

@mikedarroch6697 4 года назад

I only accept TinyTrainTrack’s comment that it is a bit cold to BBQ if you are well north of Southern Ontario in Canada, where we BBQ 12 months of the year!! 🇨🇦Happy BBQing. Also, love the channel (even though I have an Egg and a Weber Summit 670 grill).

@SmokingDadBBQ 4 года назад

Mike Darroch 💯 agree and thanks Mike. I am team charcoal more so than any one brand. Thanks for following along

@stefanvandepoel254 4 года назад

Side question: does a decent sized spatchcock chicken fit on the KJjr?

@SmokingDadBBQ 4 года назад

yes absolutely... I can do a video in the future to show it

@chrissaial3608 4 года назад

Where can I find the spray bottle butter?

@SmokingDadBBQ 4 года назад

Hi Chris, Walmart and Target sell this

@davebirch8383 4 года назад

That is an incredible build, it would be greatly appreciated if you could send me your rough plans for the table. No hurry, at your leisure. Do you have any recommendations as where to purchase a KJ through your experience? Thanks Dave

@SmokingDadBBQ 4 года назад

Dave Birch hey Dave send me an email so I can respond with the plans. Smokingdadbbq@gmail.com which country are you in?

@TheTwistedClarity 2 года назад

loved the judges! super cute

@michael2178 3 года назад

Great vid. I’m jealous of your ability To do side-by-side comparisons. I have a big Joe and do rotisserie chicken all the time my approach is slightly different. I would like to challenge you to do a piri piri Chicken recipe. I’ve been working on it myself would love to see your take on it.

@SmokingDadBBQ 3 года назад

Thanks for watching! Love the idea of this, added to my to do list

@cmillsrun1 4 года назад

How long before putting on your run did you put salt on the chickens? Great video!

@SmokingDadBBQ 4 года назад

thanks Chris. if I can 24 hours but even a couple hours with chicken makes a big difference

@cmillsrun1 4 года назад

@@SmokingDadBBQ great- thanks!!

@gregjackson7591 4 года назад

Can you do a video of the prep of the chickens brine etc.

@SmokingDadBBQ 4 года назад

Greg Jackson sure thing

@patrickmoran5636 4 месяца назад

Will rotisserie Joe work on vision 22 inch

@leonmurphey3968 Год назад

❤ your food critics 😊

@evanc85 3 года назад

Where did you get your Kamado table?

@SmokingDadBBQ 3 года назад

I built it, here is how its made - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-l-XuZaG5-ag.html

@johnhill2550 4 года назад

Hi my name is john I am going to be a proud owner of kamodo big joe iii in a couple weeks. I have never cooked on ceramic cooker before my biggest concern is cracking the kamodo. I u explain how y cool down your kamodo after a high heat cook? Thanx for taking the time read this

@SmokingDadBBQ 4 года назад

John Hill congratulations John. For most cooks you just shut the vents. If you are blazing hot (700+) I close the bottom draft door first and let the fire slow down for 2-3 min before closing the top vent completely. The next morning unlatch the dome as this helps preserve the gasket vs leaving it clamped all the time. You need to wait otherwise there is enough air for your coals to keep burning and you will waste charcoal

@kappatvating 3 года назад

Making the spatchcock tonight!!!!!

@SmokingDadBBQ 2 года назад

somehow youtube didn't show this comment from way back when, sorry

@shortythefrenchie 2 года назад

James do you think you could fit two chickens on the classic rotisserie?

@SmokingDadBBQ 2 года назад

if they were smaller for sure. the big joe rotisserie comes with two sets of forks for this so you might need a spare set

@cfm56dash7 Год назад

One uncontrolled variable is the spicing of the different birds. The rotisserie chicken only received spicing on the outer skin, while the spatchcock chicken was seasoned on both sides. This would certainly affect the flavor profile as the seasoning really doesn't penetrate the skin much. That is, there should be a more pronounced seasoning flavor of the spatchcock bird. I've done the low and slow with a turkey and gotten the rubbers skin complaint. I've spatchcocked with better results, although I still would have liked a crispier skin.